Recipes of Old Mexico
Dimensions: 5-1/2 x 3-1/2 inches
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From antojitos (appetizers) to postres (desserts), Carol Blakely has compiled more than a hundred favorite Mexican recipes in the popular Penfield “stocking stuffer” format. Spanish and English names are provided.
Among the recipes: Tostadas, Quesadillas Mexicanas, Tortillas de Masa, Enchiladas, Tacos, Tamales, Jalapeno Relish, Lime Soup, Mole Poblano, Fajitas, Ceviche, Frijoles Refritos, Arroz Verde, Tortilla Soup, Fried Christmas Cookies, and the classic Margarita.
Interesting information about Mexican festivals, sayings, and riddles are tucked in with the recipes, as well as useful information on how to soften tortillas and what to make for Cinco de Mayo.
Chili con Carne a la Mexicana
Mexican Chili with Meat (p. 128)
2 pounds stew meat, cut into small cubes
1/4 cup oil
Salt to taste
2 cooked potatoes, cubed
10 California dry chile pods
4 cloves garlic
3 cups water
1/2 teaspoon oregano
Fry the beef in cooking oil, salt to taste, add potatoes and cook a few minutes longer. Soak the chile pods in hot water for 10 minutes. Remove stems and seeds. Blend chiles with garlic and water. Strain mixture and pour into fried meat and potatoes. Let mixture come to a boil, then lower heat and simmer 25 to 30 minutes. Add oregano 5 minutes before serving. Serves 6 to 7.